Why it works: Spirit and sugar work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 602 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Liqueur Made with Spirits
Ingredients
Directions
Make the liqueur
Dissolve the sugar in the cold water.
Add the spirits to the sugar-water mixture and stir well.
Rest, filter and adjust
Let the mixture stand for 24 hours.
Filter the liqueur through blotting paper in a funnel into a bottle.
Adjust the strength of the liqueur to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Spirit + sugartop 25% of all pairsSmell alikemoderateCooked together602 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Spirits
- Provides the alcohol base, strength and most of the flavour of the liqueur.
- Fine sugar
- Adds sweetness and a smooth, rounded body that balances the alcohol.
The step that matters
Dissolve the sugar in the cold water. Sugar dissolves more slowly in cold water, so undissolved crystals can remain and settle in the bottle. Stirring until fully clear gives an even sweetness and a smooth liqueur.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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